I feel like a lot of my posts lately have been about food. I blame it mostly on the heat. There aren’t too many projects I feel very compelled to accomplish when the temps are soaring towards a 100 degrees. So I cook instead. That actually sounds counter intuitive, given that standing over a hot stove sounds ridiculous on a hot day. Nevertheless, the glories of a/c make it an easy enough task. My latest meal involved soup, yet again.
My poor husband is forced to eat a lot of soup. While it is homemade, he tends to get a little tired of it. Me, on the otherhand? I love it! I could eat soup every day and be as happy as a lark. It is so versatile and can be chilled, hot, chunky, smooth, spicy, sweet…whatever your heart so desires. My latest soup was made because we had lots of veggies that needed to be used before they got too past their prime.
I chopped the carrots, celery, leeks, and asparagus I had laying around into rough drunks. I then heated freshly minced garlic in olive oil in a large, deep pan.
After I could smell the garlic starting to brown, I added my chopped veggies along with a little salt n’ pepper stirring everything to coat.
I covered the veggies and let them cook on medium heat, stirring occasionally. I let them cook for about 12-15 minutes, or until softened. In the meantime, I warmed up 4 cups of chicken broth. After the veggies were softened, I poured the broth in with the vegs and added fresh thyme and two bay leaves. The mix cooked on low, covered, for about 20 minutes. Once I could really smell the bay leaves, I removed them and poured everything into my food processor. Once thoroughly mixed to almost smooth consistency, I poured back into the pan and added aged english cheddar chunks. I stirred until melted and served hot.
We enjoyed our little soup cups with a nice steak covered in blue cheese, sauteed asparagus with toasted walnuts, and a yeast roll. Yum! Just what the doctor ordered after a long day.